• Preheat the oven to 400°F.

For the sweet potato:

• Using a fork, prick the sweet potato several times all over. Wrap the sweet potato in a sheet of aluminum foil then place it on a baking sheet. Bake 45-60 minutes, or until a fork can be easily inserted into the thickest part of the potato.
• Transfer the cooked potato to a cutting board. Remove the foil and cut the potato in half lengthwise.
• When cool enough to handle, scoop the flesh of the potato into a large mixing bowl. Use a potato masher to mash to... well, to mash the potato until its consistency is smooth. You should have about 1 1/2 cups of mashed sweet potato.

For the dates:

• While the potato is baking, place the dates in a small bowl and cover them with water. Let the dates soak for 20 minutes, then drain the water. Transfer the dates to a small food processor and puree until mostly smooth.

Putting it all together:

• To the bowl with the mashed sweet potato, stir in the pureed dates, and vanilla bean paste.
• Add the almond meal, cocoa powder, and ½ cup of desiccated coconut. Stir until combined.
• Using your hands, roll the mixture into balls so that you have approximately 24 truffles total.
• Pour the remaining coconut into a shallow bowl then, working one at a time, gently roll each truffle in the coconut until coated.
• On a serving plate, arrange the truffles in an even layer then refrigerate for 1 hour, until chilled to set.
• Serve cool or room temperature.